Black Forest Cherry and Zabaione Sauce

material:

     20 g Bolu Chocolate
     5 g Sugar Syrup / Simple syrup
     20g Dark Sweet Cherry
     60 g mascarpone cheese
     10 g Dark Chocolate

Zabione Sauce:

     1 yolk
     tablespoons granulated sugar
     10 ml of water
     10 ml Grand Manier




How To Make

     Zabione sauce: Whisk egg yolks, sugar and water over a pan of hot water until thick and pale.
     Add Grand Manier, if you like, beat well and lift. Set aside to cool.
     Stir in mascarpone cheese until blended. Set aside.
     Cut the chocolate sponge oval shape 2 mm thick, as much as 3 pieces.
     Place 1 piece of cake in the mold ring oval, basting with syrup.
     For the second layer: Put a piece of chocolate cake, basting with syrup. Spread cheese mixture up to 1mm thick.
     Give a black cherry. Cover with a piece of chocolate cake and basting with syrup.
     Put the mixture on it.
     Store in freezer until slightly hard.
     Remove the oval ring. Sprinkle cake with cocoa powder, garnish with shaved chocolate.
     Serve with Berry Sauce and Zabaione, if desired.

     For 1 piece
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